Basil-Wrapped Picnic Eggs
Adapted from Viana LaPlace
4 servings
4 large farm eggs, hard boiled
6-8 large basil leaves
salt and pepper
extra virgin olive oil
Hard boil four large farm eggs. Peel and dry with a paper towel. Blanch 6-8 large basil leaves in boiling salted water for 1-2 seconds. Plunge the leaves immediately into an ice water bath. Remove and pat dry. Leave a little bit of moisture. Cut the eggs in half, seasoning each side with salt, pepper, and a few drops of high-quality extra virgin olive oil. Press the halves together and wrap each egg in 1-2 basil leaves. Wrap in parchment or plastic wrap. Serve with marinated
lives and a small crust of rustic bread for a picnic lunch.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.
